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Tartine Country Loaf AGAIN, and again

Tartine Country Loaf AGAIN, and again

Today I finally had a chance to bake the Tartine loaf with my new baking gear. This is the second bake with the gear. I strongly suggest to anyone experiencing the same issues as I had with bakes, GET THESE SIMPLE ITEMS. It has taken my breads up a few notches and fixed all my problems immediately.

Anyway, here it is. I have neglected my photography lately so I got a bit a bread-porny:

Thank you grind. This one used their All Purpose Unbleached Organic. I also use their organic rye which has amazing flavour. I am looking forward to trying their spelt and other whole grain flours they sell. SO affordable too.

I don't plan on it man. The ONLY thing I plan doing is finding a large peice of quarry tile and having it custom cut to fit the entire inside of the roaster pan. Right now the 6 inch tiles doubled provide a nice space for decent sized loaves but I would like to do longer baguettes some day too - and miches.

For some reason I just tried the link and the page can not be found. It worked this weekend so keep trying. It should come back on. If not, I do have the recipe printed out. I can send it to you if you want it. As a note, the only adjustment I made to the recipe on the website was I used my own mature rye starter and not the whole wheat one that the recipe calls for you to make over a 5 - 6 day period.

Great looking bread - bet it tastes good too. I just finished reading Michael Pollan's book 'Cooked' and after seeing your take on Tartine bread, I've got to try this sometime soon. Pollan has a formula a la Tartine for a 75% whole wheat loaf that I need to try. Thanks for giving me some inspiration with this beautiful bake.

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